Casa Pons Calasparra Rice

This short-grain rice is grown and harvested in the high mountains of Spain’s Murcia province, where it is fed by pure, cold mountain waters. Its slow maturation process results in a very dry grain that easily absorbs flavors and spices when cooked...Read More

A must-have for perfect paella.

Description

This short-grain rice is grown and harvested in the high mountains of Spain’s Murcia province, where it is fed by pure, cold mountain waters. Its slow maturation process results in a very dry grain that easily absorbs flavors and spices when cooked, yet remains firm to the tooth—making it ideal for paella, risotto and more.

Can you reheat paella? It makes so much and probably hard to cut down...and is traditionally for a crowd so was going to get 22"pan

A shopper
on Sep 1, 2016

BEST ANSWER:A 22 inch pan for me will feed eight people plus . All Depends on how much seafood and meet you use ? It can be good the next day . Try to eat most of the seafood . Leave meat like chicken and sausage for leftovers . Shrimp and lobster get rubbery if overcooked. Clams and mussles I don't like to reheat .

BEST ANSWER:A 22 inch pan for me will feed eight people plus . All Depends on how much seafood and meet you use ? It can be good the next day . Try to eat most of the seafood . Leave meat like chicken and sausage for leftovers . Shrimp and lobster get rubbery if overcooked. Clams and mussles I don't like to reheat .

Of course the rice can be reheated. I would hesitate to reheat any fresh seafood you may have used in your paella, but chicken, sausage, vegetables or whatever should reheat with no problem. The rice will maintain it's integrity through cooking and reheating.

We had leftover previously and had them reheated for dinner a couple of nights later. The taste was not compromised; in fact my wife thought the flavors were more robust as like in lasagna dishes, it taste better when the flavors are infused longer.